👨‍🍳 作り方

1. 1

   Heat vegetable oil in a wok over high heat. Add crab pieces and stir-fry for 2-3 minutes until shells turn red. Remove crab and set aside.

   ⏱️ 3 minutes
2. 2

   In the same wok, melt butter over medium heat. Add minced garlic, ginger, and shallots. Sauté until fragrant, about 1-2 minutes.

   ⏱️ 2 minutes
3. 3

   Add dried chili flakes and ground black peppercorns. Stir-fry for another minute until aromatic.

   ⏱️ 1 minute
4. 4

   Pour in oyster sauce, soy sauce, kecap manis, and chicken stock. Bring to a simmer.

   💡 プロのコツ: Ensure the sauce is well combined and flavors are balanced.
5. 5

   Return the stir-fried crab to the wok. Toss to coat evenly with the sauce.

   💡 プロのコツ: Make sure each piece of crab is well-covered.
6. 6

   Gradually add the cornstarch slurry while stirring, until the sauce thickens to your desired consistency.

   💡 プロのコツ: Add the slurry slowly to avoid lumps and achieve the right thickness.
7. 7

   Cook for another 3-5 minutes, or until the crab is fully cooked through and the sauce has thickened.

   ⏱️ 5 minutes
8. 8

   Garnish with chopped spring onions before serving hot.

   💡 プロのコツ: Serve immediately with steamed rice or mantou (fried buns) to soak up the delicious sauce.